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Saturday, November 5, 2011

Blog Hop week of October 29

Meet Me Monday
Bassgiraffe's Thoughts Thursday Blog Hop

Give a Hoot Wednesday Blog Hop

The Blog Entourage

Love to visit other blogs? I do as well so wether it is someone visiting my blog or me visiting others the owner of that blog loves to know please leave me a comment and let me know you stopped by

Daniel Boone B-Day and Colonial Corn Pudding Recipe

Daniel Boone was a frontiersman born in the 1700's He was an American pioneer, explorer, and frontiersman. Boone's frontier exploits made him one of the first folk heroes of the U.S. Boone helped explore and settle part of Kentucky. Boone was captured by the Shawnee warriors who adopted him into their tribe He also served in the Virginia General Assembly during the Revolutionary War He lived the end of his life in Missouri. Boone was a western hero even being featured in a movie One thing that I can remember was those famous coon caps that many give Boone credit for but many historians have said he did not like wearing.

3 cups frozen whole-kernel corn kernels, thawed and divided
3/4 cup evaporated fat-free milk, divided 
2 tablespoons half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
Dash of freshly ground nutmeg
1 large egg
1 large egg white 
6 tablespoons oyster crackers, crushed and divided
3 tablespoons stone-ground cornmeal
Cooking spray
1/2 cup (2 ounces) shredded sharp cheddar cheese 
2 teaspoons butter, melted 
     Preheat oven to 350°.Combine 1 cup corn, 1/4 cup evaporated milk, and half-and-half in a blender; process until smooth. Combine remaining 1/2 cup evaporated milk, salt, pepper, nutmeg, egg, and egg white in a large bowl. Stir in pureed corn mixture, remaining 2 cups corn, 3 tablespoons crackers, and cornmeal. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remaining 3 tablespoons crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake at 350° for 30 minutes or until golden brown. Serve warm.
Note: You can substitute store-bought frozen corn in this custardy baked side dish. When it's done, the edges should be a little crusty and the center still slightly soft. If time is an issue, make the dish ahead, refrigerate, and then reheat before serving.
  What I Whipped Up WednesdayCast Party Wednesday

Friday, November 4, 2011

Pumpkin Dump Cake

1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix
1 (20 ounce) can pure pumpkin
1 (12 ounce) can evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
3/4 cup butter, melted
Preheat oven to 350 degrees and grease a 9x13 baking dish.  In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Sprinkle cake mix evenly on top of the batter. Pour melted butter over the top of the cake mix. Bake 50 minutes.

recipe source Tablespoon

Rudis Organic Bakery Giveaway (2 wins)

Rudis Organic Bread offers the choice to give our families organic bread. With a variety of bakery products ranging from bagels, bread, buns, english muffins and rolls Rudis has a product perfect for every meal. Each product made organically being organically grown from the start because the ingredients inside are organically grown. With a taste compressed to none Rudis is one thing my whole family agrees on.

Want to try Rudis Organic Bakery for yourself? You are in luck because the lovely people at Rudi's wants to offer two (2) of Annies Home readers a chance to win a coupon to try your choice of bread and a Rudi's bread box.

To enter giveaway please check out Rudi's Organic Bakery and let me know a product that catches your eye. You must also be a follower of Annies Home.

Extra Entries:
Giveaway starts now and ends November 4, 2011 Good luck Email must be in comment or on blog profile or entries will not count

I was contacted by Rudi's and asked to host this giveaway I was not given anything in return for posting just the simple pleasure of 2 of my readers wins.

Chicken Casserole Supreme

  • 1 cup reduced-sodium chicken broth

  • 1 medium apple, peeled and chopped

  • 1/2 cup golden raisins

  • 1 tablespoon butter

  • 1 package (6 ounces) reduced-sodium stuffing mix

  • 1 pound boneless skinless chicken breasts, cubed

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 cup sliced fresh mushrooms

  • 1 small onion, chopped

  • 1 tablespoon olive oil

  • 3 garlic cloves, minced

  • 1-1/2 cups (12 ounces) fat-free sour cream

  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

  • 4 cups frozen broccoli florets, thawed

  • In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

    Thursday, November 3, 2011

    Oatmeal Toffee Cookies

    3 2/5 ounces all-purpose flour (about 3/4 cup)
    1 cup old-fashioned rolled oats
    1/2 teaspoon baking soda
    1/4 teaspoon salt 
    3/4 cup packed brown sugar 
    1/4 cup butter, softened
    1 teaspoon vanilla extract 
    1 large egg 
    1/3 cup almond toffee bits
    Cooking spray 

    Preheat oven to 350°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.

    Featuring the Letter A

    A is for Annies Home. A is also for the writer of Annies Home Angie. So now you may want to know why my name is not Annie if this is my home. The truth is that my dad's nickname for me was Annie and because I felt right at home on the internet and thus named my blog Annies Home. Now that all that I have shared that bit of useful information let me share some other great A words with you.

    Raggedy Ann and Andy are a set of my favorite fictional characters. I had a raggedy ann doll when I was a little girl and now that I am much younger I have several rag dolls being an avid collector.

    I love apples. The scent of apples, eating raw apples, recipes made using apples and simply sitting under an apple tree. I can remember my first home as a little girl had a giant apple tree in it While it did not make a lot of apples it did give lots of shade. We also went to the orchard once or twice a year to gather an ample supply of apples that would see us through the winter. Here are some awesome apple recipes here on my blog do a quick search and find them easily.

    Another word that I love that starts with that famous letter A is angel. I once played an angel in a school play. While my wings were made up of clothes hanger spread with cloth I felt very angelic. My mother and sister both collect angels and have several. I have collected a couple of attractive angels myself each of them with a meaning to me.

    Jenny Matlock

    Learning Resources Giveaway

    Right now our little Princess loves to play house. She is the mommy and her dolly is the baby. She will cook for her and care for her. At three years old this is the stage she should be at. Learning Resources has lots of great things that she would love. The blog New Age Mama is hosting a giveaway where the winner will a Peek A Boo Color Muffin Set. This is a great way for her to learn her colors as well. I love the fact that there are so many great ways to learn through play. If you want to enter this giveaway you need to head over there before November 3, 2011

    I Won

    I entered a giveaway on the blog Mamagaga. Don't you just love that name? Now I love it even more if that is even possible. I won a great giveaway that was sponsored by Egglands Best I would love for you to visit her blog as well and check it out it is a rather awesome blog

    Pumpkin Chip Cream Pie

  • 3/4 cup cold 2% milk

  • 1 package (3.4 ounces) instant vanilla pudding mix

  • 2/3 cup miniature semisweet chocolate chips

  • 1/2 cup canned pumpkin

  • 3/4 teaspoon pumpkin pie spice

  • 1 carton (8 ounces) frozen whipped topping, thawed, divided

  • 1 graham cracker crust (9 inches)

  • Slivered almonds and chocolate curls, optional


    • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.
    • Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired. Yield: 8 servings.
    recipe source : Taste of Home

    shared at
    Miz Helen’s Country Cottage

    Krispy Kreme Pumpkin Spice Donuts

    The Pumpkin Spice Cake doughnuts are back at Krispy Kreme for the fall season. Created with pumpkin flavors and spices, then finished with the chain’s Original Glaze, these doughnuts will be available through November 27 at participating locations.

    Pumpkin Layer Bars

    25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
    1/4 cup butter, melted
    2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1/2 cup sugar
    1-1/2 cups canned pumpkin
    1/2 tsp. ground cinnamon
    1/4 tsp.ground nutmeg
    2 eggs
    2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
    2 cups cold milk
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    1/2 cup chopped PLANTERS Pecans, toasted


    HEAT oven to 350°F.
    MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
    BAKE 30 min. or until center is almost set. Cool 1 hour.
    BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.
    REFRIGERATE 3 hours or until firm. Sprinkle with nuts before serving.    

    recipe source : Kraft

    shared at

    Steak Tacos

    Cooking spray 
    1 1/2 cups thinly sliced red bell pepper (about 1 medium) 
    1 1/2 cups thinly sliced onion (about 1 medium) 
    1 (1-pound) flank steak, trimmed and thinly sliced
    1 tablespoon chili powder
    1 tablespoon fresh lime juice 
    2 1/2 teaspoons olive oil 
    3/4 teaspoon salt 
    8 garlic cloves, minced 
    8 (6-inch) corn tortillas
    3 tablespoons chopped fresh cilantro 
    6 tablespoons fat-free sour cream 

    Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm. Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat. Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.

    Swiss Veggie Spread

    2 tubs (8 oz.) soft garden vegetable cream cheese spread
    1 cup sour cream
    2 tablespoons Dijon mustard
    1 teaspoon hot pepper sauce
    1 cup shredded Gruyere cheese
    2 tablespoons chopped fresh chives
    Keebler® Club® Original crackers
    1. In medium bowl stir together cream cheese spread, sour cream, mustard and pepper sauce. Stir in cheese and chives. Serve with crackers.

    recipe source : snackpicks

    Wednesday, November 2, 2011

    Two Question Thursday

    1. are you a quiet or talkative person

    2. do you think it is harder to get to know someone that is quiet

    I am a very quiet person when you meet me. Some times feeling a bit shy and not sure what to do . It is not long though before I am the most talkative in the group. It is hard to get to know someone that is quiet but I am always for the underdog and that includes the one not talking so that is normally the one I try to make my friend first.

    Great For Fall Cookie Recipe : Macadamia Nut Cranberry Cookies

    2/3 cup macadamia nuts
    1/2 cup granulated sugar 
    1/2 cup packed light brown sugar
    1 teaspoon vanilla extract
    1 large egg
    1 1/4 cups all-purpose flour 
    1/2 teaspoon baking soda
    1/4 teaspoon salt 
    1/8 teaspoon ground nutmeg
    1/2 cup sweetened dried cranberries, chopped 
    1 tablespoon granulated sugar 

    Preheat oven to 375°. Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
    • Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
    • Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
    • Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.

    Peanut Butter Brickle Drops

    1 cup butter or margarine, softened
    1 1/4 cups packed brown sugar
    1/2 cup granulated sugar
    1/2 teaspoon baking soda
    2 eggs
    1 cup chunky peanut butter
    1 teaspoon vanilla
    2 1/4 cups all-purpose flour
    One 7 1/2-ounce package almond brickle pieces (1 1/3 cups)
    Peanut Butter Brickle Drops Recipe at
    In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda; beat till combined. Beat in the eggs, peanut butter, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in almond brickle pieces.
    Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till golden brown. Remove cookies and cool on wire racks
    recipe source :

    October is Soctober At Little MissMatched + Giveaway

    When the temperature outside start dipping around 70 degrees it is time to put up the sandals and bring out the socks. This is normally around October and I love finding cute socks to show off to all my friends. I can remember growing up when we got new socks we would show them to our friends this has not changed now as a mom and grandma I still love showing off my new socks. While I feel free to be different many others do not. Little MissMatched wants to help change that.

    Little Miss Matched is a tween girls clothing & accessories company. On Friday October 21st they are declaring National "Rock Your Socks" day. This day is meant to allow us to be who we are.  In our world today there are many tweens who are being bullied to conform to what eveyone else is doing. With our nation at a cross roads where one road leads to the dull side with everyone doing the same thing, wearing the same hair style, eating the same flavor of ice cream, and even wearing matching socks. The road that Little MissMatched wants us to examine is the road that leads to creativitiy & self expression and where we are free to be who we are simply you and me.  The National "Rock Your Socks" Day Friday, October 21st is a day where "kids" of all ages (1-101!) are encouraged to free their feet and rock their crazy socks as a symbol of creativity.  Little MissMatched is celebrating "Rock Your Socks" Day through the month of SOCKtober (October) by donating funds to support creative projects in local schools across the country through Show your toes in the "Rock Your Socks" Day contes on the Little MissMatched Facebook page Photos with the most "likes" will win prizes.

    Need some cute socks to keep your feet warm? Well Little MissMatched has a great deal where you can get 9 socks for $19.33 What a great deal With several different selections available this is sure to be some socks to show off to friends as well as keep your toes warm. Allow yourself to be different.

    Want to win some socks? You are in luck because I was sent several pairs of socks. Some to keep, some to share with friends so they can show their socks off to other friends and some to giveaway to a few lucky Annies Home readers. Five lucky annies home readers will win a set of 9 socks each.

    To enter this giveaway please visit Little MissMatched and let me know something that caught your eye. You must also be a follower of Annies Home

    Extra Entries:
    Giveaway starts now and ends November 2, 2011 Good Luck Email must be in comment or on blog profile entries will not count

    As I stated in the post we recieved several pairs of Little MissMatched socks to help create a proper review and share with friends and readers

    Deviled PorkChops with Apple and Squash

  • 4 thin-cut, bone-in pork chops (about 4 oz. each)

  • Salt and pepper

  • 2 tbsp. dijon mustard

  • 1 cup panko breadcrumbs

  • 3 tbsp. vegetable oil

  • 1 tbsp. butter

  • 2 fuji apples, sliced

  • 1 bag (10 oz.) frozen cubed winter squash

  • snip through the fatty edges of the chops in a few places to prevent curling in the pan. Season with salt and pepper, brush with the mustard, then coat with the panko. In a large nonstick skillet, heat the oil over medium-high heat. Add the chops and cook, turning once, until browned, about 8 minutes. Meanwhile, in a medium nonstick skillet, melt the butter over medium heat. Add the apples and cook, stirring occasionally, until crisp-tender, about 3 minutes. Add the squash and 1/4 cup water; season with salt and pepper. Cover and cook until just heated through, about 3 minutes. Serve with the chops.

    recipe source : rachael ray

    Cherry Cheesecake Brownies

  • Cheesecake:

  • 1/2 cup chopped dried tart cherries
    1 tablespoon cherry liqueur
    1/4 cup sugar
    6 ounces 1/3-less-fat cream cheese 
    1 tablespoon matzo cake meal
    1/4 teaspoon vanilla extract
    1 large egg, lightly beaten 
  • Brownies:

  • cooking spray
    1 1/2 teaspoons unsweetened cocoa
    3 ounces bittersweet chocolate, finely chopped
    1 ounce unsweetened chocolate, finely chopped
    6 tablespoons butter, cut into small pieces 
    1/2 teaspoon vanilla extract 
    2  large egg whites
    large egg 
    3 19/50 ounces all-purpose flour (about 3/4 cup)
    3/4 cup sugar 
    1/2 teaspoon baking powder
    1/8 teaspoon salt 

    Preheat oven to 325°. To prepare cheesecake, place cherries and liqueur in a microwave-safe bowl. Microwave at HIGH 45 seconds or until boiling; let stand 20 minutes. Place 1/4 cup sugar and cream cheese in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add matzo meal, 1/4 teaspoon vanilla, and 1 egg; beat just until blended. Stir in cherry mixture. To prepare brownies, coat a 9-inch square metal baking pan with cooking spray; dust with cocoa. Combine chocolates and butter in a microwave-safe dish; microwave at HIGH for 1 minute, stirring every 20 seconds. Let stand for 5 minutes. Stir in 1/2 teaspoon vanilla, egg whites, and 1 egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup sugar, baking powder, and salt in a large bowl. Stir the chocolate mixture into flour mixture.  Scrape half of the brownie batter into prepared pan. Dot half of cheesecake batter on top. Top with remaining brownie batter. Dot with the remaining cheesecake batter. Swirl batters using the tip of a knife. Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool completely in pan on a wire rack. Cut into squares.

    wordless wednesday


    also shared on Color Carnival
    share here as well